4
Moroccan
Chicken Couscous
Allergens: Gluten, Sulphites
Harissa-spiced chicken with ginger and apricots piled onto fluffy couscous, sweet heat in one bowl.
Ingredients
- Olive oil 1 tbsp
- Stock cubes 200 ml
- Fresh coriander
- Fresh ginger
- Onion 1
- Chicken breast 200 g
- Chickpeas 220 g
- Couscous 200 g
- Dried apricots 10
- Harissa 2 tbsp
Method
- Heat the olive oil in a large frying pan and cook the onion for 1-2 mins just until softened.
- Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden.
- Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more.
- Tip in the apricots, chickpeas and couscous, then pour over the stock and stir once.
- Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the couscous has soaked up all the stock and is soft.
- Fluff up the couscous with a fork and scatter over the coriander to serve.
- Serve with extra harissa, if you like.